HAYDEN SISTER’S SPAGHETTI SAUCE
THE HAYDEN SISTER'S SPAGHETTI SAUCE
Ingredients
- 2 qts. tomato raw cored tomatoes
- ⅓ c. green pepper, optional (chopped in blender with some strained tomato juice)
- ⅓ c. onion (chopped in blender with some strained tomato juice)
- ½ tsp. cooking oil
- ½ teaspoon Worcestershire sauce
- 1 tsp. oregano
- 1 tsp. sweet basil
- 1 tsp. garlic powder
- 1 Tbsp. salt
- 2 Tbsp. sugar
- 2 Tbsp. cornstarch
- ¼ tsp. pepper
Instructions
- Core tomatoes, then run through blender. Strain result through colander with pestle to remove skin and seeds. Boil together with green pepper, onion, and cooking oil until ½ gone; mixture starts to spit. Add Worcestershire sauce.
- Mix together the oregano, basil, garlic powder, salt, sugar, cornstarch, and pepper. Add slowly to the above hot mixture. Stir vigorously to prevent lumps.
- Makes approximately 1 quart of sauce. Good proportion is 1 lb. of hamburger with 1 pint of spaghetti sauce; pour over cooked spaghetti.
- Note: Can be made in large quantities at end of fresh tomato season and frozen or canned for later use during winter months.
Notes
Stan Hadley
#version#
I make this recipe just about every year when I can buy tomatoes near the end of the season; twenty pounds or so. I freeze it and love to have it in the winter. It is the best Spaghetti sauce.
I find the ratio of spices to tomatoes to be perfect. Just the right blend – a win-win every time! It makes me think of the very first time I met my mother-in-law, Della, in Kansas City at the Belleview house back in 1978. When I opened the door from the basement to the kitchen, a jar of spaghetti sauce dropped from her hands all over the floor! Ha Ha! I guess I startled her! Love you Della!